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Easy hearty one-pan hobo casserole with one pound ground beef, thinly sliced russet potatoes, shredded cheddar cheese, cream of mushroom soup, evaporated milk, and Worcestershire sauce baked at 350°F in 9x13 dish

Hobo Casserole Ground Beef Recipe

A hearty one-pan casserole with layers of seasoned ground beef, tender sliced potatoes, vegetables, and melted cheddar cheese. Easy comfort food that bakes up golden and satisfying.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 4 medium russet potatoes, peeled and sliced thin about 1/4 inch thick
  • 1 medium onion, sliced into rings
  • 1 cup frozen green beans or mixed vegetables
  • 1 can cream of mushroom soup 10.5 oz
  • 1/2 cup beef broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • salt and black pepper to taste
  • 1 1/2 cups shredded cheddar cheese
  • 1 tbsp olive oil for greasing the dish

Equipment

  • 9x13 inch baking dish
  • Skillet
  • Small mixing bowl
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F and grease a 9x13 inch baking dish.
  2. Brown the ground beef in a skillet, drain fat, and season with garlic powder, onion powder, paprika, salt, and pepper.
  3. Whisk together cream of mushroom soup and beef broth in a small bowl until smooth.
  4. Layer half the potato slices in the dish, then add beef, onion rings, and vegetables.
  5. Top with remaining potatoes and pour the soup mixture evenly over everything.
  6. Cover with foil and bake for 50 minutes. Remove foil, add cheese, and bake uncovered for 15 to 20 more minutes.
  7. Rest for 5 to 10 minutes before serving.

Notes

  • Slice potatoes no thicker than 1/4 inch for even cooking.
  • Broil for 2 to 3 minutes at the end for a browned cheese top.
  • Refrigerate leftovers for up to 4 days or freeze in portions for up to 2 months.